asian coleslaw (dr. weil)
(1 rating)
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Nutrients Per Serving Calories: 126.8 Protein: 3.6 grams Fat: 3.7 grams Saturated Fat: 0.5 grams Monounsat Fat: 1.3 grams Polyunsat Fat: 1.6 grams Carbohydrate: 23.7 grams Fiber: 5.7 grams Cholesterol: 0.0 mg Vitamin A: 8,186.9 IU Vitamin E: 0.5 mg/IU Vitamin C: 98.1 mg Calcium: 134.4 mg Magnesium: 47.6 mg
(1 rating)
yield
8 serving(s)
prep time
1 Hr 15 Min
Ingredients For asian coleslaw (dr. weil)
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1medium green cabbage head
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1medium red cabbage head
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3 Tbspsea salt
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3large carrots
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1/4 cminced scallions
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1 Tbsptoasted sesame seeds
- DRESSING
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2/3 cunseasoned rice vinegar
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1/4 clight brown sugar
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1 1/2 Tbspdark-roasted sesame oil
How To Make asian coleslaw (dr. weil)
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1Discard the outer leaves of cabbages. Cut heads in quarters; remove and discard cores. Slice cabbage thinly or shred in a food processor. Layer the cabbage in a large bowl with the sea salt. Toss to distribute salt evenly and let cabbage sit for 1 hour to soften.
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2Meanwhile, peel the carrots and grate them into thin shreds.
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3Drain off any liquid produced by the cabbage and rinse the cabbage well in several changes of cold water to remove excess salt. Taste the cabbage; if it is still too salty, rinse it again.
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4Add carrots to the cabbage and mix well.
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5Whisk the rice vinegar, brown sugar and sesame oil together in a small bowl.
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6Pour the dressing over the cabbage and mix well. Let chill. Garnish with minced scallions and toasted sesame seeds before serving.
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